Wild Mushroom Soup
Amount |
Measure |
Ingredient -- Preparation Method |
-------- |
------------ |
-------------------------------- |
8 |
ounces |
mushrooms -- *see Note |
24 |
ounces |
low sodium vegetable broth |
1/2 |
cup |
sherry |
2 |
whole |
shallots -- finely minced |
2 |
cloves |
garlic -- finely minced |
1 |
teaspoon |
ginger root -- finely minced |
2 |
tablespoons |
butter |
1 |
tablespoon |
low sodium soy sauce |
| NOTES : Use a wild mushroom mix such as portabella, shitake, crimini or oyster. You can use button mushrooms but the mixed mushrooms give the soup a more exotic taste. |
| Melt butter in large saucepan or Dutch oven. Add mushrooms, shallots,
garlic and ginger and cook until soft. Add broth, sherry and soy sauce. Heat until boiling. Reduce heat and simmer for 30 minutes. Makes 4 servings. |
| Per Serving: 148 Calories; 6g Fat (43.9% calories from fat); 9g Protein; 8g Carbohydrate; 3g Dietary Fiber; 16mg Cholesterol; 566mg Sodium. Exchanges: 1 Lean Meat; 1 Vegetable; 1 Fat. |